Tyler Butt Eats

From Scratch ep 8: CRUMPETS 🔥😩 So very class, so very easy! 1. Mix 180g flour with 235ml lukewarm water, 4g instant yeast, pinch sugar, 4g salt, 1 tsp baking powder for about 2 mins 2. Leave to chill out in a warm spot for about 45 mins (we want it to get bubbly) 3. Grab a few crumpet or pastry rings and lightly grease them with butter/oil and stick them into a pan thats on medium heat 4. Add your crumpet mix and fill the rings halfway 5. Leave for about 5 mins and pop the bubbles that dont pop - then when the sides are brown remove the rings - leave for a few mins and when the centre is solid, flip for a few mins 6. Leave to cool, these freeze really well! If not, toast them and butter and jam them up!!!🔥🔥 #crumpets #fromscratch #crumpetrecipe

🍫🍌🍞 Still such a banger! I did: - 3-4 bananas mashed - 150g brown sugar - 2 eggs - pinch of salt - 140g softened butter - 150g flour - 15g cocoa powder - bitta choc Baked at 160c for 50 mins or so GO GET IT 🔥 #bananabread #onthisday

Check out this incredible Ingenio Daily Chef 22 Piece Complete Set with a ‘detachable wand’ that virtually does all the magic of cooking for me! Get your own Ingenio set at the Tefal website (link in bio) using the discount code INGENIO633 for 20% off #ad @tefal.uk #MoreSpaceMoreFlavours

From scratch ep 15: BURGER BUNS 🍔 Ingredients: - 130g mashed potato - 50g sugar - 1 egg - 12g salty salty flavours - 56g warm/melted butter - 240g warm milk - 8g instant yeast - 560g flour (bread is best, but plain is fine) 1. Mix all of the ingredients in a bowl and then tip out onto a floured work surface 2. Knead for around 10 minutes until its a smooth ball and is stretchy enough to pass the windowpane test 3. Then add to an oiled bowl, cover with a towel and leave in a warm spot for an hour or until doubled in size 4. Then give it a good smack and release the air, tip it out and split into 125g balls and use your fingers and palm to create tight balls 5. Add them all to a baking tray lined with baking paper with a gap of around an inch between each, then press down a little so they become disks (i missed this) 6. Now add a towel again and leave for an hour to double in size 7. Now egg wash them and salt them.. then we bake at 190/200 degrees C for 15 mins (get that nice colour) 8. Then leave to cool and ENJOY!!! #fromscratch #burgerbuns #homemadeburgerbun

Tour of this absolute class place! HARDCORE CHILLING EN ROUTE 🔥🔥👌🏻👌🏻

From scratch ep 13: HOT CROSS BUNS 🔥 These are insane, 10x better than the shop bought! 1. Mix 520g bread flour (plain will be fine if thats all you have), with 70g sugar, 10g instant yeast, few tsp cinnamon & half tsp all spice (you do you), zest of a lemon, pinch of salt, 1 egg, 250g raisins & peel, 300g warm milk, 45g oil 2. Leave it to rest in a warm spot for about 45 mins covered with a tea towel - should double in size or so! 3. Lightly butter a baking dish ideally a 30 cm x 20 cm one 4. Then grab your dough and roll into equal balls, should be around 100-110g or so each then place in the dish with a small gap between each for room to grow 5. Now cover in cling film & leave to relax in a warm spot for about an hour.. they will grow and take shape! 6. Now the cross - 100g flour, 10g icing sugar & 1ml water .. mix .. add to a piping bag or a food bag 7. Then snip the end and run vertical and horizontal lines across the buns to create the iconic cross 8. Now into a pre heated oven 200/180 degrees c for around 15 mins, we want to ensure an even bake so can flip around half way 9. Mix equal parts sugar & water for a sugar glaze 10. Remove the buns, brush over the glaze and let them cool! 11. Serve toasted with butter and jam!!🔥🔥 #hotcrossbunrecipe #hotcrossbuns #easterrecipes

STEVIE SNACKS ep 4: MINI EGG CORNFLAKE BAR 🔥🔥 Obviously super simple and we all did something similar when we were kids, really this bar is for the adults 🤣 - i melted 360g cadburys with about 50g butter to keep it smooth and stop it from setting too quickly - get your toddler to smack up some mini eggs bags with a rolling pin - pour in own brand cournflakes because kellogs are literally 5 times the price lol and make sure theyre fully coated! - then pour in one bag of eggs - get into a load tin and top with the rest - if youre smart unlike myself, save some nelted chocolate and drizzle on after! - fridge it, chop it and enjoy it!! #easter #eastertreats

Fom scratch ep 19: MOZZARELLA 🔥👌🏻 For this you need non homogenized and non ultra pasteurised milk - i got some from Waitrose - raw milk is ideal, your local farmshop should have some quality stuff! 1. Heat 4 pints of milk up to around 40 degrees or like warm bath water 2. Then take off the heat and add around 120ml/g of distilled vinegar (white wine vinegar should work too) 3. Then mix for 30 seconds and add your lid then leave for 15-20 mins to curdle 4. Now grab a sieve or cheesecloth and a bowl to separate the curds from the whey 5. Now squeeze your curds and remove all the whey 6. Now heat in the microwave for about 30 seconds or oven until its hot and can be stretched and folded 7. Grab a spatula and stretch and fold the cheese (like dough) for about a minute 8. Then add to very cold water for around 10 mins to really solidify! 9. Then will keep for a few days in the fridge, enjoy on pizza and toasties!!!🔥🔥 #fromscratch #mozzarella #homemademozzarella

Best smash burger place in London? LETS SEE SHALL WE!!?? #smashburger #londonburger #supernova

From scratch ep 12: TORTILLA WRAPS 🔥 1. Mix in a bowl 300g plain flour, pinch salt, 200ml warm water, 60ml olive oil (use hot water if you want them softer) 2. Mix and then pour out onto a floured work surface and knead for a few mins until it become a ball, add more flour if it’s too wet and sticky 3. Cut into 6 pieces, roll into balls and leave to rest with a damp cloth over the top for 5 mins 4. Then flour again and roll out into wrap shapes 5. Add to a frying pan on medium high heat or a hot plate for a minute or so each side… lower heat and less time will keep it soft and playable.. longer and hotter will go crispier! 6. These will last a few days but they’re best made fresh or keep some dough in the fridge or feeezer and then use when you need! #homemadetortillawraps #tortillawraps #wraprecipe

PROPER STEAK SANDWICH 🥩🥪🔥 Class shiz, probably needing cooking a little longer - too much moo for me 🤣🐮 Steak: - season with salt - ideally rest for half hour on the side or overnight in the fridge - into a super hot oiled pan - add a pan on top or a weight to get colour - flip after a few mins and then add butter, garlic, rosemary and baste - then take out and rest with the juices Sauce: - parsley - i used rapeseed oil but olive oil is classic - chilli is ideal but i used chilli jam - salt/pepper - apple cider vinegar - 2 garlic cloves - blend or mash in pestle and mortar Sandwich: - mayo on the outside of the bread - sauce on the inside - steak down - cheese (i used emmental) - grill for 5 mins on high heat - then add pickled goods you should have in ya fridge!!! - ENJOY #steaksandwich #steak #sandwich

The simplest no-knead bread recipe there is! I went for 80% hydration to test, but since this ive done a 70% and it was a little easier to work with! Play around but a standard recipe ive used many times is below: 1. Mix together 500g bread/all purpose flour, 2% salt (10g), 8g instant yeast & 375ml warm water 2. Leave that to chill out with a tea towel over the top for 20 mins 3. Then we want to fold the dough in the bowl. Go from bottom to top with a wet hand.. this is to develop gluten, it should eventually form into a tight ball 4. Then cover & leave for 90-120 mins 5. It should have risen considerably. Down flour your work surface and tip out your dough 6. Now we want to letter fold, think of the dough like a clock - 6->12 and keep spinning the dough around until you’ve gone around the clock twice 7. Now add to a floured proofing basket or tea towel in a bowl for about an hour to rise a little more and find its shape 8. Meanwhile heat your oven to about 220 degrees c, but you can go hotter and add your dish/pizza stone/dutch oven 9. Then add your dough in seem side up (so it splits open nicely) and wack in for 25 mins with the cover & 15 mins or so without the cover (keep an eye on browning) 10. Take it out and let it cool for 30 mins and ENJOY!!! 11. This same recipe can make pizza dough, baguettes, focaccia and more. Plus you can use leas yeast and leave it to overnight if you want!!🔥🔥 #nokneadbread #homemadebread

Not the day we planned 🤣 a lot more stress was involved and i really dont think this video shows it 🤣 WE MOVE ❤️

Is this @spudman approved?😆 Cant beat the OG, but if you have loads of bits you can chuck in with some tuna, go for it, basically anythibg works well! 1. Add your potatoes to a tray with plenty of salt underneath, add to a super hot oven for about an hour (i needed about another 10 mins tbh) 2. Now mix tuna with salt, pepper, chilli, garlic, dijon, pickles, pickle juice, sweetcorn, mayo, yogurt, lemon zest & juice, red onion, celery, olive oil, parmesan, spring onion - sorted 3. Spuds out, butter then up, cheddar on, tuna on, cheddar on, top with pepper, more spring onions, parsley and a little side salad for more volume! #jacketpotato #spudtok #spudman #healthydinner #easydinner

From scratch ep 11: NUTELLA 🌰 🍫 This is honestly INSAAAANE 1. Grab a bag of blanched roasted hazelnuts and blend them up in a food processor until they become creamy 2. Then add around 5g cocoa powder, 15g icing sugar, tsp vanilla, 2 tsp (or more or less) neutral oil and around 60g melted dark chocolate and blend until creamy 3. I missed out a pinch of salty salty flavours so get on that!! 4. This will last around a month in the fridge - slap it on everything!!! ENJOY #nutella #homemadenutella

#AD @McDonald’s UK has upgraded their classic beef burgers and I got to go and try them out! THEY ARE INSANE 🔥 These are ready to go and at your local McDonald’s now so go get after it!! The key changes coming to the beef range include: ♨️ Beef Patties – A tighter sear on the grill, resulting in hotter and juicier beef patties 🧅 Grilled Onions – New processes involve adding white onions to the patties on the grill for extra flavour (only on the Cheeseburger variations & Big Mac) 🥬 Lettuce – Fresh lettuce straight from the fridge for that extra snap, crunch, and clean taste 🧀 Meltier Cheese – Hotter beef patties guarantee that the cheese oozes over the sides, creating an even smoother texture 🍞 New Buns – A new brioche-style recipe for a soft and pillowy textured bun – freshly toasted to order for the perfect golden brown outer crunch #McDonaldsUK #FancyAMcDonalds

From scratch ep 18: BAGELS 🥯 So class & so tasty to make from scratch 1. Combine 500g bread flour (all purpose is fine), 10g instant yeast, 10g salty salty flavours, 25g sugar & 300ml warm water 2. Now knead for 10 mins until you have a smooth tight ball 3. YOU CAN SKIP THIS STEP - now if you want more flavour, oil a bowl and add your dough into it, cover with a tea towel and leave in a warm spot until doubled in size (1-2 hours) 4. Then divide your dough into 8 equal pieces and either roll into balls and make a hole theough or make a sausage and pinch together around your knuckles - then place in a baking dish on baking paper for 30 mins 5. Bring a big pot of water to boil, add a big handful of sugar or honey or maple syrup with some salry salry flavours & place in your bagels cooking them 1-2 mins one side and then flipping them to do the same on the other 6. Back onto the baking dish we brush with an egg wash and top with your favourite everything seasoning & some extra black sesame seeds! 7. Then bake at 220 degrees C for 25-35 mins 8. Enjoy!!!🔥🔥 #fromscratch #bagel #bagelrecipe

From scratch ep 20: my SPAGHETTI BOLOGNESE 🔥 Or course this isnt authentic, of course its not the classic recipe - but its mine & i like it a lot 1. Dice up whatever veggies you fancy but i like the classic carrots, onion & celery 2. Add these to a hot pan with salt, pepper & either dried or fresh garlic, thyme & oregano - i would normally now add the tomato puree and cook this off 3. Now add your mince, i like a lean steak mince as its effective with calories, flavour and protein! Cook this through on a high heat 4. Add a can of chopped tomatoes or passata, lashings of Worcestershire sauce, beef stock & olives - leave to simmer whilst you do the pasta - keep it quite thick 5. Add your pasta to salted pasta water and then use a bit of that liquid in your bolognese! 6. Plate up, drain your pasta and run it through cold water to wash the starch and stop it sticking 7. Top with your bolognese, cheddar, basil, pepper & olive oil! ENJOY #fromscratch #spaghettibolognese #DinnerIdeas #spaghettibolognaise

Replying to @Shyla 📍Ivy Cove, carswell farm, devon!

From scratch ep 14: PASTA 🍝 No equipment needed! A good rule of thumb is every 100g of flour used, we use 1 large egg 00 pasta flour is the best quality and will produce the best tasting pasta but i just used all purpose plain flour and it was delicious! Its much easier to mix the flour and egg in a bowl too to save the mess! Save the dough for 24 hours in the fridge or up to a month in the freezer! 1. Mix 300g flour with 3 large eggs, a pinch of salty salty flavours & a good drizzle of olive oil! 2. Then flour your work surface and knead the dough for a few minutes until it becomes a smooth tight ball 3. Wrap in cling film or stick in a bowl for at least half an hour at room temp or overnight in the fridge 4. Then cut into quarters & grab a bottle or a rolling pin and roll it out into a strip.. i like to get the pasta to be thin enough to be translucent 5. Then fold it up like a tube, and then slice even strips of spaghetti style pasta - make it as wide or thin as you like - make sure they are well floured so they dont stick 6. Bring a saucepan of water to a boil with plenty of salt and boil for 2 mins 7. Drain and serve with your favourite sauce and sides!!!🔥 #pastarecipe #homemadepasta #pastafromscratch